Chestnut and Lentil Soup
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Scan day: 08 February 2014 UTC
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Description: Contains carrots, celery, tomato paste, white wine, herbs, and seasonings. Six servings, at Recipe Source.
RecipeSource: Chestnut-And-Lentil Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * CHESTNUT-AND-LENTIL SOUP Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Chestnuts Light oil 1 c French green lentils -ÿÿBrown Lentils 2 qt Water 1 md Carrot - diced into - small, even squares 1 Celery stalk - cut into small squares 1/2 sm Onion -- finely diced 1 lg Garlic clove - peeled and finely chopped 1 Bay leaf 1/2 ts Salt -- or to taste 5 Parsley sprigs -----FINISHING THE SOUP----- 3 tb Light olive oil -Chestnuts (from above) 1 1/2 ts Chopped fresh marjoram -OR- 1/2 ts -Dried Marjoram 1/4 ts Fennel seeds, crushed - (or ground) Fresh thyme sprigs -- -ÿÿ 1 pn -(generous) dried Thyme 1/2 c Dry white wine 1 tb Tomato paste -Lentils (from above) Water, stock or cream -(as needed) Salt Freshly milled black pepper Extra-virgin olive oil Finely chopped parsley Small croutons, fried -(in butter or oil) -(optional) PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them. Place chestnuts on baking sheet. Bake until skins have opened and meat is tender, about 20 minutes. When cool enough to handle, peel and dice them into small pieces. Set aside. Rinse lentils and combine them in soup pot with the water. Bring to boil. Cook a few minutes at gentle boil, removing foam that forms on surface. Add carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and simmer until lentils are tender, about 35 minutes. When done, remove parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary. Puree half the lentils until smooth, then recombine them with the rest. FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs. Cook over medium heat, stirring frequently, f
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |